Pepperoni + pineapple, and a nectarizza! Both sourdough, both 4 day cold fermented dough. Same protocol here as my last post: pepperoni no steam, nectarizza a good amount of steam. Brushed with avocado oil both time, baked in baking steel preheated at 550 convection.
Based on these results I don’t think the steam is the thing making the microblisters express as much.
I’ve gotta go at least 5 days for the cold ferment next time- and I’m curious to see if convection has a positive or negative impact on the presence or absence of microblisters.
Nectarizza has a homemade “Alfredo” sauce made with pecorino, Parmigiano, and Scamorza, topped also with Scamorza, cubed fresh mozz, and balsamic glaze post bake. Amazing pie!!’
by carnitascronch
1 Comment
How my pizza get 0 vote while yours gets plenty man forget you all